Bran & Raspberry Muffins

Recipe by 1pianogirl
READY IN: 40mins
YIELD: 12 muffins




  • Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
  • In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
  • In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
  • Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
  • At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
  • Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
  • Bake for 25 minutes until golden-brown.
  • Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.